Tan Jinming, Li Yingying, Zhang Zhibing, Li Xiaoxi
Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, United Kingdom.
Food Res Int. 2025 Oct;217:116839. doi: 10.1016/j.foodres.2025.116839. Epub 2025 Jun 9.
Starch-protein interactions are widely used to regulate the digestibility of starch and protein in the upper gastrointestinal tract. This study prepared carboxymethyl starch (CMS)-whey protein isolate (WPI) crosslinked complexes (CMS-WPI/TA) by regulating the interaction in the CMS-WPI system by tannin (TA), and explored the effects of the complexes on the secretion of satiety hormones. The results showed that after the addition of TA, the interaction in CMS-WPI system shifted from electrostatic interactions to hydrogen bonding and van der Waals interactions, forming more compact, uniform, and ordered TA-crosslinked complexes. In vitro simulated digestion results indicated that the digestion rates of CMS and WPI in CMS-WPI/TA2 in the upper gastrointestinal tract were reduced to 5.77 % and 26.33 %, respectively, thus permitting most of the CMS and WPI to reach the colon and be degraded by the gut microbiota into short-chain fatty acids, peptides, and amino acids. These metabolic products can stimulate the sustained secretion of glucagon-like peptide-1 (GLP-1) and peptide YY (PYY) by L cells, with their secretion increased by 101.02 % and 106.30 % compared to the blank group, respectively. The TA-crosslinked complexes also increased the abundance of SCFA-producing bacteria such as Dialister and Blautia, and reduced the abundance of harmful gut microbiota such as Collinsella. The results of this study provide new insights into regulating starch-protein interactions to improve their resistance to digestion and contribute to the development of functional foods that are beneficial to the human gut microbiota and enhance satiety.
淀粉 - 蛋白质相互作用被广泛用于调节上消化道中淀粉和蛋白质的消化率。本研究通过单宁（TA）调节羧甲基淀粉（CMS）- 乳清蛋白分离物（WPI）体系中的相互作用，制备了CMS - WPI交联复合物（CMS - WPI/TA），并探讨了该复合物对饱腹感激素分泌的影响。结果表明，添加TA后，CMS - WPI体系中的相互作用从静电相互作用转变为氢键和范德华相互作用，形成了更紧密、均匀且有序的TA交联复合物。体外模拟消化结果表明，CMS - WPI/TA2中CMS和WPI在上消化道中的消化率分别降至5.77%和26.33%，从而使大部分CMS和WPI能够到达结肠，并被肠道微生物群降解为短链脂肪酸、肽和氨基酸。这些代谢产物可刺激L细胞持续分泌胰高血糖素样肽 -1（GLP -1）和肽YY（PYY），与空白组相比，其分泌量分别增加了101.02%和106.30%。TA交联复合物还增加了诸如戴氏菌属和布劳特氏菌属等产短链脂肪酸细菌的丰度，并降低了诸如柯林斯菌属等有害肠道微生物群的丰度。本研究结果为调节淀粉 - 蛋白质相互作用以提高其抗消化性提供了新的见解，有助于开发对人类肠道微生物群有益并增强饱腹感的功能性食品。
